Ingredients:

  • 226g unsalted butter, softened
  • 300g granulated sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 345g all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 50g granulated sugar (for coating)
  • 2 tbsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper. <small>Note: A hot oven is critical for the initial puff.</small>
  2. Cream butter and sugar. Beat 226g softened butter and 300g granulated sugar for 3 minutes until pale and fluffy.
  3. Incorporate liquids. Add 2 large eggs and 5ml vanilla extract. Beat until the mixture looks smooth and emulsified.
  4. Whisk dry ingredients. In a separate bowl, combine 345g flour, 2 tsp cream of tartar, 1 tsp baking soda, and 0.5 tsp salt.
  5. Combine mixtures. Gradually add the dry ingredients to the wet. Mix until no white streaks of flour remain.
  6. Prep the coating. In a small shallow bowl, stir together 50g sugar and 2 tbsp cinnamon.
  7. Shape the dough. Scoop 1.5 tablespoon portions and roll them into smooth spheres between your palms.
  8. Apply the spice. Roll each ball in the cinnamon sugar until completely and thickly coated.
  9. Bake the batch. Place balls 2 inches apart on the sheets. Bake for 10 minutes until edges are set but centers look slightly soft.
  10. Cool and set. Let the cookies rest on the pan for 5 minutes until firm enough to move, then transfer to a rack.